Effects of processing on immunoreactivity of cashew nut (Anacardium occidentale L.) seed flour proteins

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 19, 2008, Pages 8998-9005

  Venkatachalam, Mahesh ^b   Monaghan, Erin K ^a   Kshirsagar, Harshal H ^a   Robotham, Jason M ^a   O'Donnell, Susan E ^c   Gerber, Mary Susan ^d   Roux, Kenneth H ^a   Sathe, Shridhar K ^a  

^a FLORIDA STATE UNIVERSITY   (United States)

^b Roquette America   (United States)

^c UNIVERSITY OF IOWA   (United States)

^d GENERAL MILLS INC   (United States)

Author keywords

Antibodies; Cashew nut; Processing; Proteins; Seed; Tree nut allergy

Indexed keywords

ANTIBODY; MONOCLONAL ANTIBODY; VEGETABLE PROTEIN;

ANIMAL; ARTICLE; CASHEW NUT; CHEMISTRY; DRUG STABILITY; FOOD HANDLING; FOOD IRRADIATION; GAMMA RADIATION; HEAT; IMMUNOLOGY; MICROWAVE RADIATION; MOUSE; NUT ALLERGY; PLANT SEED; PRESSURE; RABBIT;

ANACARDIUM; ANIMALS; ANTIBODIES; ANTIBODIES, MONOCLONAL; DRUG STABILITY; FOOD HANDLING; FOOD IRRADIATION; GAMMA RAYS; HOT TEMPERATURE; MICE; MICROWAVES; NUT HYPERSENSITIVITY; PLANT PROTEINS; PRESSURE; RABBITS; SEEDS;

ANACARDIUM OCCIDENTALE; ORYCTOLAGUS CUNICULUS;

EID: 54349092420     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf801199q     Document Type: Article

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